Lemon Pesto Potato Salad

Here we have the Lemon Pesto Potato Salad served along with Marinated Baked Tempeh and a salad made with Homemade Vegan Tahini Caesar Salad Dressing

Recipe from Trader Joe’s

Husband-Tested in Alice’s Kitchen

Serves 3-4

Well, this just makes the hubster happy.  It makes me happy too, because it’s a cinch to make, especially when using pre-made lemon pesto sauce.  Homemade lemon pesto sauce would be lovely as well.  But, if  you’re looking to save time, Trader Joe’s Lemon Pesto Sauce will do that. The jarred kind is not vegan, but there are loads of vegan lemon pesto recipes out there to try.  

Ingredients 

1 pound potatoes, cut into bite-sized chunks or thickly sliced 

3 Tablespoons Trader Joe’s Lemon Pesto Sauce 

Sea salt, to taste 

Freshly ground black pepper, to taste

¼ cup finely chopped mint, to serve (Parsley would make a fine substitute, but the mint is quite lovely in this dish.)

Directions 

Bring a large pot of water to a boil.  

When the water begins to boil, add the potatoes with a generous pinch of salt. 

Reduce heat to medium-low and simmer 9-10 minutes, or until potatoes can be easily pierced with a fork. 

Reserve ¼ - ½ cup of starch water from the pot, before draining the potatoes. (You may not need all the water.)

While the potatoes are cooking, add the Lemon Pesto Sauce to a large bowl. Slowly add a bit of the starch water a little at a time. Whisk until the sauce has thinned a bit and has completely emulsified with the water. 

Add potatoes to the bowl and toss until completely coated in the sauce. The potatoes will also eventually absorb most of the sauce.

Season with salt and a few cranks of pepper. 

Carefully toss the potatoes with chopped mint before serving.